Step 1: Marinate the chicken.
In a mixing bowl, combine sliced chicken with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, and lime juice. Toss well to coat and let marinate for at least 10 minutes (or up to 2 hours for deeper flavor).

Step 2: Sauté the vegetables.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, cooking for 5-7 minutes until softened and slightly charred. Remove from the skillet and set aside.

Step 3: Cook the chicken.
In the same skillet, add the marinated chicken and cook for 5-7 minutes until golden brown and cooked through. Stir occasionally to ensure even cooking.

Step 4: Combine the chicken and vegetables.
Return the sautéed peppers and onions to the skillet with the cooked chicken. Toss everything together for 1-2 minutes until heated through.

Step 5: Warm the tortillas.
Heat the tortillas in a dry skillet or microwave until soft and pliable.

Step 6: Assemble and serve.
Fill each tortilla with the chicken and vegetable mixture. Top with sour cream, guacamole, salsa, grated cheese, and fresh cilantro. Serve immediately.